Credit goes to Steve Raichlen for this delicious kebab recipe that I made a few weeks ago. There’s nothing better than grilled lamb kebabs in the summer time! Check out this recipe and many more in his excellent book called “How to Grill”. Try to cut the ingredients in uniform size and set over a medium high heat. Serve with cous cous and a salad!

BBQ Insanity visited Cork this weekend, to a house far into the Irish countryside, somewhere between a town called Inishannon and the popular tourist town of Kinsale. A long time friend of BBQ Insanity, Mr. Steve Prior was entertaining, and BBQ was on the menu.

This recipe for spicy lemon chicken is based on an earlier post I wrote called Easy BBQ Chicken. It’s really the same chicken recipe with a spicy lemon wet rub applied to the chicken before cooking. A dry rub would just use dry spices. It’s called a wet rub because lemon juice and butter is applied.

Myron Mixon is a character! Most people, were introduced to him through the popular TLC show “BBQ Pitmasters“, where he stood out as larger than life, bold, brash and somewhat a mercenary. He was also a rebel, railing against traditional barbecue snobbery on the use of lighter fluid to light a fire. For those who found Myron just a bit too brash and cocky, they can be reassured that a slightly softer and more humble character is revealed through the pages of this recipe book which also serves as a mini biography.

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Credit goes to Steve Raichlen for this delicious kebab recipe that I made a few weeks ago. There’s nothing better than grilled lamb kebabs in the summer time! Check out this recipe and many more in his excellent book called “How to Grill”. Try to cut the ingredients in uniform size and set over a medium high heat. Serve with cous cous and a salad! Read more

BBQ Insanity visited Cork this weekend, to a house far into the Irish countryside, somewhere between a town called Inishannon and the popular tourist town of Kinsale. A long time friend of BBQ Insanity, Mr. Steve Prior was entertaining, and BBQ was on the menu.Read more

After a three month hiatus, bbq insanity is back! Well, we never really went away, just hunkered down, waiting out one of the coldest and longest winters in many years. To get back into the swing of things and to prepare for what I hope to be an awesome summer and busy barbecue season, here’s a recipe for my favourite Homemade BBQ sauce.

Here’s a winter warmer. Lamb shanks cooked low and slow on the Weber Smokey Mountain. This is a modified version of a recipe from Ray Lampe’s excellent book “Dr BBQ’s Big-Time barbecue cookbook”. It’s a great little book with lots of good recipes. A full review will be coming to this site soon!

Just last week, I was on a business trip to Tel Aviv in Israel. Tel Aviv is the second biggest city in Israel with a population of about 400 thousand people. It’s located on the Israeli Mediterranean coastline in central west Israel. There’s a lovely promenade along the beach, follow it far enough along and you’ll get to the ancient city of Jaffa which is only about 2.5 kilometres away. Even in November it enjoys balmy temperatures of 25 degrees Celsius and a pleasant sea breeze. In Israel, they say Jerusalem is the religious city, Haifa is the working city, and Tel Aviv is the party city! Read more

This recipe is for butterflied leg of lamb. A butterflied leg means the bone has been taken out leaving the meat from the leg all in one piece. As leg of lamb is quite tender, it does not need to be cooked for a long time and can be grilled quickly on the barbecue. It is possible to butterfly a leg of lamb yourself, but it is much easier to ask a butcher to do it for you! This recipe is from Steve Raichlen’s book called “BBQ USA” and features an Asian inspired marinade using lots of ginger. Read more